Stretch your soup
• Add some fresh. Soups can be further stretched for a larger (or hungrier) crowd. Top with nuts, seeds, herbs, or sour cream. Add a side plate of veggies or a salad with whatever greens are in your fridge.
TOMATO SOUP
WITH MINI MEATBALLS Tired of boring, plain tomato soup? Shake things up and make that side-soup into a main-course meal, with hearty sausage meatballs, fresh fennel, and pasta.
PREP TIME 10 MIN.–COOK TIME 10 MIN. READY IN 20 MIN.–SERVINGS 6
4 raw sweet Italian sausages ½ tbsp fennel seeds 1 tbsp olive oil
4 cups prepared tomato soup 2 cups mini pasta shells 1 fennel bulb
STEP 1 Remove sausage from casings. Mix the fennel seeds with the sausage meat and form into balls the size of a large marble. Heat the oil in a
large, heavy-bottomed pot and cook the meatballs over medium heat for 4 min. or until golden brown. Transfer the meatballs to a plate and set aside. STEP 2 Remove any excess oil from the pot, then add the tomato soup and 2 cups water. Bring to a boil. Add the pasta and cook over medium heat for 3 min. STEP 3 While pasta cooks, slice a small piece off the bottom of the fennel bulb and remove the green top. (Reserve the greens as a garnish.) Halve the fennel bulb, cut out the core, and cut the fennel into thin slices. STEP 4 Add the meatballs and fennel to the soup and simmer for 3 min. or until the pasta is al dente. Divide the soup among 6 bowls and garnish with the fennel greens.
Per serving: 359 calories, 8g fat, 2g saturated fat, 17mg cholesterol, 940mg sodium, 56g carbohydrate, 4g fiber, 14g sugar, 17g protein
JANUARY 2017 75
• Add some fill. Offer breadsticks, toast, crackers, fun croutons, or a steaming hot garlic bread. This allows every person to bulk up the meal as much (or as little) as they want.
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